Homemade Maple Donut Bars
These Homemade Maple Donut Bars are a bakery-style treat you can make right in your own kitchen!
Soft, fluffy, and fried to golden perfection, these donuts are dipped in a rich maple glaze that adds just the right amount of sweetness.
Whether you enjoy them with a hot cup of coffee or as an indulgent dessert, these maple bars are sure to satisfy your cravings. Perfect for weekend baking or special occasions!
Why You’ll Love This Recipe:
People will love this Homemade Maple Donut Bars recipe because it’s a perfect balance of soft, fluffy donut texture and rich, decadent maple flavor.
The combination of warm, freshly fried donuts and the sweet, smooth maple glaze creates an irresistible treat that’s hard to beat.
The recipe is simple but yields donuts that taste just like those from your favorite bakery—crispy on the outside, soft on the inside, and perfectly glazed.
Plus, the aroma of frying donuts and the maple glaze will fill your kitchen, making it a cozy, comforting experience everyone will enjoy!
Key Ingredients:
Yeast: For a light, airy texture in the donut dough.
Granulated sugar: Adds sweetness to the dough and the glaze.
Butter: Provides richness and flavor in both the donut dough and maple glaze.
All-purpose flour: The base for the donut dough, creating the perfect structure.
Maple extract: Infuses the glaze with that delicious, classic maple flavor.
Brown sugar: Adds a deep, caramel-like sweetness to the glaze.
Powdered sugar: Used to create a smooth, glossy finish for the glaze.
Eggs: Help bind the dough and create a soft, fluffy texture.
Homemade Maple Donut Bars
Ingredients
For the Donuts:
½ cup warm water (110°F)
¾ cup warm milk
2 teaspoons dry active yeast
½ cup + 1 tablespoon granulated sugar
½ teaspoon salt
5 large eggs
½ cup unsalted butter, softened
5 ½ cups all-purpose flour
For the Maple Glaze:
¼ cup unsalted butter
½ cup brown sugar
3 tablespoons milk
1 tablespoon corn syrup
2 teaspoons maple extract
2 cups powdered sugar
Instructions
Step 1: Activate the Yeast
In a small bowl, stir together the warm water, warm milk, 1 tablespoon sugar, and dry yeast. Let it sit for about 10 minutes until it becomes foamy.
Step 2: Make the Dough
In the bowl of a stand mixer, combine:
All-purpose flour (measured properly)
Salt
Remaining granulated sugar
Yeast mixture
Eggs
Mix using a dough hook on medium speed. Once the dough starts forming, gradually add the softened butter. Continue mixing for around 8 minutes until the dough becomes smooth, elastic, and no longer sticks to the sides of the bowl.
Step 3: First Rise
Transfer the dough to a greased bowl, cover it with a kitchen towel or plastic wrap, and place it in a warm area. Let it rise for about an hour, or until it doubles in size.
Step 4: Second Rise
Once the dough has expanded, punch it down, reshape it, and allow it to rise again for another hour until it doubles in volume.
Step 5: Shape and Proof Again
On a floured surface, roll the dough into a large rectangle (about ¾-inch thick). Using a pizza cutter, slice it into 12 evenly-sized bars. Arrange them on a floured baking sheet and let them rest for 30 minutes to puff up slightly.
Step 6: Fry Until Golden
Heat about 2 inches of vegetable or corn oil in a heavy pot to 360–375°F. Fry the bars in batches, cooking each side for approximately 2 minutes until golden brown. Place them on a baking sheet lined with paper towels to drain excess oil. Let them cool completely.
Step 7: Prepare the Maple Glaze
In a saucepan, melt the butter, then stir in the brown sugar, milk, and corn syrup. Allow the mixture to simmer over medium heat, then remove it from the heat. Mix in the maple extract and powdered sugar, whisking until smooth.
Step 8: Glaze the Donuts
Dip each cooled donut bar into the maple glaze, then place them on a wire rack to set.
Notes:
Dough Consistency: If the dough feels too sticky after mixing, you can add a bit more flour, but be careful not to add too much, as it may result in a denser donut.
Frying Temperature: Make sure to keep the oil at the right temperature (360–375°F). Too hot, and the donuts may burn on the outside before cooking through; too cold, and they’ll absorb too much oil and become greasy.
Glaze Variations: You can adjust the sweetness of the glaze by adding more or less powdered sugar. If you want a thicker glaze, add more powdered sugar; for a thinner glaze, use a little less.
Maple Flavor: If you prefer a stronger maple flavor, increase the amount of maple extract in the glaze or add a little pure maple syrup to the glaze.
Resting Time: Don’t rush the rising times. Let the dough rise as directed to ensure light, airy donuts. Patience is key for perfect texture.
Storage: These donuts are best eaten fresh but can be stored in an airtight container for up to two days. You can also freeze them and reheat later if needed.
Nutrition Information:
Calories: 300 kcal | Total Fat: 18g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 40mg | Sodium: 120mg | Total Carbohydrates: 35g | Dietary Fiber: 1g | Sugars: 18g | Protein: 4g
Frequently Asked Questions:
Can I make these donut bars in advance?
Yes! You can make the dough ahead of time and let it rise in the fridge overnight.
Simply cover the dough with plastic wrap or a kitchen towel, refrigerate, and then bring it to room temperature before rolling out, cutting, and frying.
What kind of oil is best for frying these donut bars?
Use a neutral oil like vegetable oil or corn oil, as they have a high smoke point and won’t interfere with the flavor of the donuts.
Avoid using olive oil, as it has a distinct taste and a lower smoke point.
Can I use a different glaze if I don’t have maple extract?
If you don’t have maple extract, you can substitute with vanilla extract for a different flavor.
You could also try other flavored extracts like hazelnut or caramel to create a unique glaze.
How do I store leftover donut bars?
Store leftover donut bars in an airtight container at room temperature for up to 2 days.
For longer storage, you can freeze the donut bars (without the glaze) for up to a month.
To reheat, warm them in the oven at 350°F for 5-10 minutes.
Can I bake the donut bars instead of frying them?
While frying gives the donut bars their signature crispy and golden texture, you can bake them at 350°F for 12-15 minutes, or until golden brown.
They may not be as crispy but will still be delicious!
What’s the best way to ensure the dough rises properly?
To ensure your dough rises well, place it in a warm environment.
If your kitchen is cool, you can use your oven’s “proof” setting or turn the oven on for a minute, then turn it off and place the dough inside.
Just make sure it’s covered to prevent it from drying out.
Can I substitute active dry yeast with instant yeast?
Yes! If you’re using instant yeast, there’s no need to proof it in warm water.
You can mix it directly with the dry ingredients and proceed with the rest of the recipe.
How do I know when the oil is the right temperature for frying?
The oil should be between 360°F and 375°F for frying.
You can use a thermometer to check, or drop a small piece of dough into the oil—if it sizzles and rises to the surface within a few seconds, the oil is ready.
How can I prevent the donut bars from becoming too greasy?
To prevent excess oil absorption, make sure the oil is hot enough before adding the donuts.
Also, after frying, transfer the donut bars to a baking sheet lined with paper towels to soak up any excess oil.
Can I make the maple glaze thinner or thicker?
Yes, you can adjust the thickness of the glaze to your preference.
If you want a thinner glaze, add a little more milk or corn syrup.
If you want a thicker glaze, add a bit more powdered sugar until you reach the desired consistency.